Ice Cream - GE TFHA22R Use And Care Manual

FOOD STOMGE SUGGESTIONS
Suggested storage times for meat and poultry*
Eating quality DAYS IN MONTHS IN
drops after
REFRIGERATOR FREEZER
time shown
Fresh Meats
Roasts (Beef & Lamb) .......3 to 5
Roasts (Pork & Veal) .........3 to 5
Steaks (Beef) . . . . . . . . . . . . . . . . . . . . . . 3 to 5
Chops (Lamb),,.,,.........,.,.., 3 to 5
Chops (Pork) . . . . . . . . . . . . . . . . . . . . . . 3 to 5
Variety Meats . . . . . . . . . . . . . . . . . . . . . 1 to 2
Sausage (Pork) .................,1 to 2
Processed Meats
Bacon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Frankfurters . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Ham (Whole) . . . . . . . . . . . . . . . . . . . . . . . . . 7
Ham (Half) . . . . . . . . . . . . . . . . . . . . . . . . . 3 to 5
Ham (Slices),,,..,.............,..,,.. 3
Luncheon Meats ...............,3 to 5
Sausage (Smoked) ................7
Sausage (Dry & Semi-D~) 14to 21
Unfrozen meati, fish and
poultry
Always remove store wrappings.
Rewrap in fofi, fti or w= paper
and refrigerate immediately.
Use the vegetable drawe~
they've been designed to preserve
Covering vegetables with a moist
towel helps maintain crispness.
As a further aid to freshness,
prepackaged vegetables can be
stored in their original wrapping.
Tips on Freezing Foods
There are three essential requirements for efficient
home freezing.
1. Initial quality.
Freeze only top-quality foods.
Freezing retains quality and flavor; it cannot improve
quality.
2. Speed. The quicker fruits and vegetables are frozen
after picking, the better the frozen product will be.
You'll save time, too, with less culling and sorting to do.
8
drops aftar
time shown
Cooked Meats
6 to 12
Cooked Meats and
4 to 8
Meat Dishes ...................3 to 4
6 to 12
6 to 9
Fresh Poultw
3 to 4
Chicken &Turkey (Whole) 1 to 2
3 to 4
Chicken (Pieces) ................1 to 2
3 to 4
Turkey (Pieces) ..................1 to 2
1 to 2
Duck & Goose (Whole) ....,, 1 to 2
Giblets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 to 2
Cooked Poulty
1 to 2 (Covered with Broth)l to 2
Pieces (Not Covered) .........3 to 4
1 to 2
Cooked Poultry Dishes......, 3 to 4
Freezing
not recom-
Cheese
Wrap we~ with wax paper or
Carefully wrap to expel air and
help prevent mold.
Store prepackaged cheese in its
own wrapping if you wish.
New techniques are constantly
being developed. Consult the County
Extension Service or your local Utility
Company for the latest information on
freezing and storing foods.
DAYS IN MONTHS IN
(Other than for meats& poult~)
REFRIGERATOR FREEZER
Most fruits and vegetables .........,..,,, 8-12 months
Lean fish.........,.........,,,,,,..,...........,... 6-8 months
Fatty fish, rolls and breads,
Cakes, pies, sandwiches,
2 to 3
2 to 3
12
9
Meats, fish and poultry purchased
6
from the store vary in quality and
6
age; consequently, safe storage time
3
in your refrigerator will vary.
6
1
4 to 6
4

Ice Cream

Fine-quality ice cream, with high
cream content, will normally
require slightly lower temperatures
than more "airy" already-packaged
brands with low cream content.
to determine the freezer
compartment location and
temperature control setting to keep
your ice cream at the right serving
temperature.
compartment is slightly colder
than the front.
3. Proper packaging. Use food wraps designed
especially for freezing.
To freeze meat, fish and poultry, wrap well in
freezer-weight foil (or other heavy-duty wrapping
material), forming it carefully to the shape of the
contents. This expels air. Fold and crimp ends of the
package to provide a good, lasting seal.
Don't refreeze meat that has been completely thawed;
meat, whether raw or cooked, can be frozen
successfully only once.
soups, stew, casseroles . . . . . . . . . . . . . . . 2-3 months
leftovers (cooked),
ice cream (original carton), . . . . . . . . . . 1 month max.
*U.S. Depatiment of Agriculture
It will be necess~ to experiment
The rear of the freezer
FREEZER